Poppy cupcakes - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
For the cakes
- 250 g Butter (unsalted)
- 250 g Unrefined golden caster sugar
- 4 Egg(s) (free range) medium
- 250 g Self-raising white flour
- 1 tsp Vanilla extract
For the decoration
- 1 tbsp Apricot jam
- 300 g White sugar paste icing
- 250 g Red sugar paste icing
- 50 g Black sugar paste icing
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1
Preheat the oven to 180°C (fan 160°C, gas mark 4) and line a muffin tin with 12 cupcake cases.
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2
Cream together the butter and sugar until pale and fluffy, then add the eggs one by one mixing after each one.
For this step you'll need:
- 250g Butter (unsalted)
- 250g Unrefined golden caster sugar
- 4 Egg(s) (free range) medium
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3
Sift the flour and carefully fold into the mixture. Then stir in the vanilla extract.
For this step you'll need:
- 250g Self-raising white flour
- 1tsp Vanilla extract
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4
Spoon the mixture into the paper cases until they are approximately ½ full. Then bake in the oven for 25-30 minutes until golden brown and a skewer comes out clean. Leave to cool.
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5
To decorate, roll out some of the white icing until it is about 4-5mm thick, then cut a disc about the same size as the top of the cupcake. Brush the top of the cake with some warmed apricot jam, then position the icing on top.
For this step you'll need:
- 1 tbsp Apricot jam
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6
Next roll out some of the red icing and using a flower cutter cut out some flowers. Place the flower onto a folded tea towel and use your fingers to carefully thin out the petals so that they start to curl.
For this step you'll need:
- 250g Red sugar paste icing
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7
Place these on the top of the cupcake using water to glue it to the white icing. To finish take small pieces of black icing and roll into a ball then squash it slightly. Attach this to the centre of each poppy flower again using some water.
For this step you'll need:
- 50g Black sugar paste icing